Chef de Cuisine

About the Resort

The Equinox Golf Resort & Spa is a historic resort destination with deep roots, a strong sense of place, and a reputation for elevated hospitality in one of New England’s most scenic destinations. Established in 1769 and set against the backdrop of the Green Mountains, the property blends timeless charm with modern amenities, including a championship 18-hole golf course, full-service spa, multiple dining outlets, and extensive meeting and wedding space. As a four-season destination, The Equinox attracts a diverse mix of leisure, corporate, and event guests year-round, providing team members with dynamic, well-rounded hospitality experience.

For candidates who value teamwork, elevated service standards, and professional growth within a destination resort environment, The Equinox also offers the added benefit of working in the vibrant yet close-knit community of Manchester—a town known for its outdoor recreation, scenic beauty, and exceptional quality of life. The Equinox Resort & Spa is newly managed by EOS Hospitality.

About the Role

The Chef de Cuisine provides leadership, development, support, and motivation to salaried leaders and hourly staff by creating a positive environment that encourages ownership and accountability while attracting and retaining a diverse talent pool. This role focuses on creating and developing unique food offerings that highlight seasonal Vermont produce and provide guests with a variety of selections. The Chef de Cuisine sets trends and innovates unique culinary experiences using both classical and cutting-edge techniques while role-modeling exceptional culinary skills.

Responsibilities

• Supervise, develop, and train line cooks.
• Maintain inventory and order specialty items.
• Produce new and special menus for various outlets using seasonal food products.
• Work closely with the Director of F&B to maintain open communication between the kitchen and outlets.
• Ensure cost and product control on all menu items in the outlets.
• Act in conjunction with HR in processing associate new hires and disciplinary actions.
• Maintain a high level of sanitation and safety in all areas of the kitchen.
• Adhere to resort policies as outlined in the Associate Handbook and report observed violations to Human Resources.
• Maintain the highest level of employee and guest relations.
• Create kitchen schedules according to labor and workload forecasts.
• Prepare and review employee evaluations.
• Create and/or approve daily requisitions for food and supplies.

Requirements

• Five years’ experience in a kitchen management position.
• High school diploma or equivalent experience/training.
• Meet governmental health requirements.
• Ability to operate kitchen power equipment and cutting instruments.
• Ability to transport, handle, and/or lift 40 lbs.
• Ability to effectively communicate in English.
• Ability to delegate authority to accomplish necessary tasks.
• Proven ability to conduct professional presentations and host culinary workshops.
• Ability to create new and higher-quality service and product standards, as well as new flavor experiences.
• Ability to educate culinary staff on seasonal and ethnic products, culinary styles, and techniques.
• Ability to inspire and educate staff and guests on trends, lifestyles, and special dietary needs.
• Ability to understand, support, and teach cuisine concepts while inspiring and driving effectiveness for the Culinary Leadership Team.
• Ability to develop direct reports as individuals and as a team by fostering a positive work environment.
• Ability to work a flexible schedule with variable shifts and days off in a rapidly changing environment, including days, evenings, weekends, and holidays.

Essential Functions

• Ability to remain standing for up to 10 hours.
• Ability to regularly move and lift up to 50 lbs.
• Ability to use repetitive manual dexterity frequently, such as peeling, cutting, mixing, and dishwashing.
• Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift.
• Ability to bend at the waist regularly, such as washing dishes over a sink for an extended period.
• Ability to lift above head, such as accessing storage or exchanging glassware racks.
• Ability to visibly survey areas clearly and inspect visual details, such as finished dishes.
• Ability to communicate and exchange information effectively in English.
• Ability to read, write, speak, and understand basic English.
• Ability to complete a satisfactory background check.
• Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner.
• Ability to work flexible hours based on business needs, including midweek and weekend days.

Benefits

• Competitive wellness options and perks for both part-time and full-time employees.
• Time off package, including state VT sick time for all employees, generous PTO plan, and 10 paid holidays for full-time employees.
• EOS Family Matters Program: 3+ months fully paid parental leave for new parents.
• Retirement savings option of 401k with employer match of up to 4% for all employees.
• Complementary $25K in life insurance and $1K/month in long-term disability coverage for full-time employees.
• Optional additional disability, life, AD&D, critical illness, and accident insurance.
• Company-funded Employee Assistance Program for life challenges and mental health resources.
• Health and wellness benefits, including prescription and gym membership discounts.
• Competitive wages with ongoing market analysis.
• Annual performance evaluations with eligible compensation adjustments.
• EOS Employee/Immediate Family Lodging Rates as low as $59 per night.
• EOS Friends and Family Lodging Discounts.
• EOS Dining Discount of 50% off F&B at EOS Hospitality portfolio locations during travel.
• Discounted lodging rates from New England Inn & Resort Association partners.
• Pathways for growth and professional development, including structured training and EOS Educational Reimbursement Program.
• Internal referral bonus programs up to $500 per referral.
• Incentive opportunities for both hourly and managerial roles.
• Supportive, open workplace culture with flexible and understanding work-life balance.

Pay

This is a salaried, full-time onsite role with a base salary range of $50,000 - $70,000 per year. Final compensation package offer is subject to change based on experience, education, skill set, and applicable certifications.